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Byron Kosuge was seemingly destined for a winemaking career. Born and raised in Davis, California, Byron attended the world-renowned UC Davis and graduated from its enology & viticulture programs. After graduation, Byron interned at Sonoma-Cutrer then started as a ‘cellar rat’ at Saintsbury Winery in Carneros in 1985. He moved quickly through the ranks, becoming assistant winemaker then head winemaker in a short span of time. In all, Byron spent sixteen years at Saintsbury honing his skill with Carneros fruit. After leaving Saintsbury in 2001, Byron began working for Master Sommelier Emmanuel Kemiji (his old college roommate at UC Davis) at Miura Vineyards. Kemiji started Miura in 1995 while serving as beverage director at the Ritz-Carlton in Laguna Niguel. He tapped Byron to be his winemaker after tasting his praiseworthy Pinot Noirs. Not content with just making wine in North America, Byron also worked for a Chilean winery called Kingston Family Vineyards. Byron started his own brand B. Kosuge in 2004. In Chile, Byron adapted his aging strategies to the unique character of Chilean fruit and found that concrete was very successful and preferable to small oak barrels. Byron has since been experimenting with alternative vessels to ferment and age his own wines here in California, including cement eggs, concrete vats, and stainless steel tanks. ‘The Shop’ is subsequently aged in 20% concrete and 80% oak barrels.

Wines to be Tasted

B. Kosuge 2017 Rose of Pinot Noir

B. Kosuge 2015 Chardonnay, Sonoma Coast

B. Kosuge 2014 Pinot Noir 'The Shop' Carneros

B. Kosuge 2015 Pinot Noir 'The Habitat' Sonoma Coast

B. Kosuge 2015 Pinot Noir, Hirsch Vineyard, Sonoma Coast

$20 Per Person

CWM Wine Club Members (plus one guest) FREE